Autumn Salad: Roast Veges And Buckwheat With Rosemary And Thyme
Autumn is the time where we begin to slow down and crave meals that warm and comfort us in anticipation for winter. But, before we officially put away our salad bowls for winter we invite you to try our Autumn salad of Roast Veges And Buckwheat With Rosemary And Thyme.
This salad is so tasty I swear you feel like you are eating something bad, the sweet potato and thyme give you the feeling of eating something sweet, while the rosemary fills the house with that classic smell that means theres a roast in the oven!
We use buckwheat as it is packed full of goodness! Along with being gluten free, buckwheat contains easily digestable protein (making it a great meat alternative) and is a good source of magnesium (great for conditions such as headaches and depression).
(Serves 2-3 or lunch the next day. Feel free to add another vege or two for family meals and next day lunches)
1 kumera/sweet potato
1 big sized carrot
1/2 a red onion
handful of fresh/dried rosemary
1 cup of buckwheat
2 cups of water
1 teaspoon or cube of vegetable stock
handful of cherry tomatoes
1/4 of a red and/or green capsicum
handful of pine nuts
handful of fresh thyme
salt and pepper to taste
Turn oven on to fan-bake at approximately 200c. Wash the vegetables and cut into small cubes and slice the red onion into chunks. Place vegetables, rosemary and salt and pepper into a bag with approx 2 table spoons of olive oil (or coconut oil) and shake to coat the vegetables. Place vegetables into a roasting dish (I like to line mine with baking paper) and place in the oven, setting the timer for 30 minutes. Rinse the buckwheat and place in a saucepan along with 2 cups of water and the vegetable stock. Place a lid on saucepan and bring to a boil at a medium heat and then turn down to simmer for 15 minutes. After 15 minutes 90%of the liquid should have been absorbed, if this is the case turn off the heat and just let the buckwheat sit until the vegetables are ready. If there is still a bit of liquid continue cooking for 5 minutes at a time. When the vegetables have been cooking for 30 minutes, carefully turn vegetables over and cook for a further 30 minutes (If you like yours crunchy like us!). While you wait for the vegetables, cut the tomatoes and capsicum and set aside. In a small saucepan on a low heat throw in the pine nuts and toast for approx 2-3 minutes and then set aside with tomatoes and capsicums. Once your roasted vegetables are ready, fluff the buckwheat with a fork (it can look a little stodgy when left to sit) and serve into a bowl. Place roasted and fresh vegetables on top and sprinkle with fresh thyme, salt and pepper along with a drizzle of olive oil.
Enjoy! This meal is perfect for making a big batch of roast vegetables and enjoying them for lunch through out the week.